Running on Real Food · by Deryn Macey★ 4.5 (24)
Vegan Lemon Loaf
NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 8%
CARBS 37G64% OF CAL
3G FIBER18G SUGAR17G OTHER
FAT 8G30% OF CAL
6G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, zesty vegan lemon cake made without butter, eggs, or dairy. Topped with a simple glaze, it's moist and perfect for those avoiding animal products.
dessertamericanbaked good⚡ microwave🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups all-purpose flour (270 g)
- 3/4 cup granulated sugar (120 g)
- 2 1/2 tsp baking powder (10 g)
- 1 tsp salt
- 1/2 cup melted coconut oil or canola oil (70 g)
- 1/3 cup lemon juice (55 g)
- 2 tbsp lemon zest
- 1/2 cup + 6 tablespoons plant-based milk (210 ml)
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (50 g)
- 1 tbsp lemon juice
- 1 tbsp plant-based milk
At a glance
PER SERVING · TIME 45M
CAL 12%·PRO 8%
CARBS 37G64% OF CAL
3G FIBER18G SUGAR17G OTHER
FAT 8G30% OF CAL
6G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 245mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 121mg
- Calcium
- 46mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.